Comments on: Bread Machine Pizza Dough

By: Marsha

Marsha — Mon, 31 Oct 2011 23:43:08 +0000

Karen, Thanks for stopping by. No worries about not using a bread machine for your pizza dough. I love your trick about freezing dough. I’ve got to try that!!

By: Karen Burns

Karen Burns — Mon, 31 Oct 2011 23:38:41 +0000

Since I make pizza dough every couple of weeks I was interested to read through this thread. I use my trusty KitchenAid mixer, not a bread machine (hope this does not get me thrown off this site!).

I always make enough for two pizzas–then cut the dough ball in half, use one half, stuff the other into a plastic baggie, and freeze it. When I want to make pizza again I take the dough out of the freezer the night before and move it to the fridge. Then the day of I take the dough out of the fridge around 1 p.m., let it sit in a warm place all afternoon, and then make pizza in the evening as per usual.

Works like a charm. Dough is very forgiving. You can freeze it, make it and leave it in the fridge for days, etc.

By: Coletty

Coletty — Fri, 23 Sep 2011 03:08:59 +0000

this is the best ever.. I made it once and now this is the only kind of pizza we my family will eat. Its amazing how much pizza places charge you for pizza when this is so cheep and fun to do.. I section off the dough into 4 and let my kids shape and do all there makings there selfs and they love it! (;

By: Marsha

Marsha — Mon, 06 Sep 2010 17:52:29 +0000

Lyna, thanks so much for writing! Your idea about writing a post on the pros and cons of volume measurements versus weight measurements is great.

By: Lyna

Lyna — Sun, 05 Sep 2010 20:36:49 +0000

Happily found your site while Searching for Potato Bread recipes for my Zo, have bookmarked you, and printed several recipes. Suggestion/request-could you add weight as an option to volume for measuring ingredients? Or experiment and then write about the pros/cons of volume vs weight measurement? I’m a fan of my scale with the tare feature, much prefer weighing 17 oz of flour once to dipping a cup four times. Also a fan of King Arthur flours, site, blog and customer service– http://www.kingarthurflour.com

By: Marsha

Marsha — Fri, 03 Sep 2010 22:49:07 +0000

Thanks for writing about the differences in measuring. You’re right in that I’m a dip and level gal. The link that you provided is the proper method, but old habit die hard.

By: Sarah

Sarah — Tue, 31 Aug 2010 00:53:53 +0000

I also had a soggy mess when I tried this recipe. I think I know the problem, though. I think trystero and I use this method for measuring flour and the Man of the House uses the dip and level method. I added about one cup more in the first few minutes of the cycle, and it was one of the best pizzas I have made recently!